recipes

Winter Fruit Pasta Salad

A rustic presentation of winter fruit pasta salad, elegantly arranged on a wooden table. The dish features al dente pasta tossed with a mix of seasonal fruits like pomegranate seeds, orange slices, and crisp apples. A light citrus dressing glistens on the pasta, garnished with fresh mint leaves and a sprinkle of toasted nuts. The salad is served in a ceramic bowl, with a wooden spoon resting inside. Scattered around are whole fruits, extra mint leaves, and a small dish of dressing. Soft natural lighting enhances the fresh and festive feel, with gentle shadows and a hint of rustic kitchen charm in the background.

Winter Fruit Pasta Salad

Portions:8
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Ingrediënten

  • 1 cup uncooked small pasta shells 4 oz
  • 1 medium crisp red apple such as Braeburn, Cortland or Gala, chopped (1¼ cups)
  • 1 medium pear chopped (1¼ cups)
  • 4 medium green onions chopped (¼ cup)
  • ¼ cup chopped pecans
  • ¼ cup dried cranberries

DRESSING

  • ⅓ cup mayonnaise or salad dressing
  • 3 tablespoons orange marmalade
  • ½ teaspoon dried marjoram leaves
  • ¼ teaspoon salt

Instructies

  • Cook and drain pasta as directed on package.
  • Rinse with cold water; drain.
  • In large glass or plastic bowl, mix pasta, apple, pear, onions, pecans and cranberries.
  • In small bowl, mix dressing ingredients; stir into pasta mixture.
  • Cover; refrigerate at least 30 minutes until chilled.

Notes / Tips / Wine Advice:

Make-Ahead Magic

You can prep parts of this recipe up to 24 hours in advance if you like. Cook and drain the pasta as directed, and toss with a teaspoon or two of vegetable oil; cover and refrigerate. Mix the dressing ingredients; cover and refrigerate until you are ready to put the salad together.

Festive Touch

Consider the “pastabilities”! Instead of small shells, use fun holiday pasta shapes such as trees, stars, bells or ornaments.
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Recipe Category Fruit / Pasta / Salad
Holliday: Christmas

Pudding Fruit Salad

A rustic presentation of pudding fruit salad, elegantly arranged on a wooden table. The dish features a creamy vanilla pudding base mixed with an assortment of fresh fruits such as strawberries, grapes, pineapple chunks, and mandarin oranges. A light dusting of shredded coconut and a few mint leaves garnish the top. The salad is served in a ceramic bowl, with a wooden spoon resting inside. Scattered around are whole fruits, a small dish of extra pudding, and a sprinkle of chopped nuts. Soft natural lighting enhances the fresh and inviting feel, with gentle shadows and a hint of rustic kitchen charm in the background.

Pudding Fruit Salad

Portions:9
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Ingrediënten

  • 1 container 4 oz refrigerated vanilla pudding
  • ½ cup frozen thawed whipped topping
  • 1 cup seedless green grapes halved
  • 1 cup miniature marshmallows
  • 1 can 11 oz mandarin orange segments, drained
  • 1 can 8 oz pineapple tidbits in juice, drained
  • 1 cup sliced fresh strawberries

Instructies

  • In medium bowl, mix pudding and whipped topping.
  • Gently stir in grapes, marshmallows, oranges and pineapple.
  • Add strawberries; toss gently to coat.
  • Serve immediately or cover and refrigerate up to 8 hours before serving.

Notes / Tips / Wine Advice:

Make-Ahead Magic

Go ahead and throw together this salad, then refrigerate it up to 8 hours before serving.

Festive Touch

Try strawberry-flavored whipped topping in place of the regular whipped topping.
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Recipe Category Dessert / Fruit / Salad
Holliday: Christmas

Strawberry Christmas Tree

Strawberry Christmas Tree

Strawberry Christmas Tree

Portions:20
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Ingrediënten

  • 60 fresh strawberries with tops attached from 2 to 3 (1-lb) containers
  • 3 oz vanilla-flavored candy coating almond bark
  • 1 teaspoon white sugar crystals

Instructies

  • Rinse strawberries; pat dry with paper towels, making sure they are dried well so coating adheres.
  • In small microwavable bowl, melt candy coating as directed on package.
  • To assemble tree, use 10 strawberries as base, dipping 1 side of each berry in candy coating, then arranging in circle, tops down and sides touching, on large round plate.
  • Fill center of circle with 4 strawberries, with 1 side of each berry dipped in coating.
  • Stack remaining dipped strawberries on top of one another, in decreasing circles, with 1 berry on top.
  • Drizzle tree with remaining coating; immediately sprinkle with sugar.

Notes / Tips / Wine Advice:

Make-Ahead Magic If the berries for the Christmas tree, left, you use are really fresh and the green hulls are perky green, you can make the tree up to 3 days in advance. Store uncovered in the refrigerator until the coating has hardened. Then loosely cover the tree with plastic wrap.
Festive Touch This tree also makes a festive centerpiece. Look for strawberries of uniform shape and size to get the best-looking tree.
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Recipe Category Dessert / Fruit
Holliday: Christmas

Festive Sausage Casserole

A rustic presentation of festive sausage casserole, elegantly arranged on a wooden table. The casserole is baked to perfection in a cast-iron dish, featuring golden-brown sausage, roasted bell peppers, caramelized onions, and melted cheese bubbling on top. Fresh herbs like rosemary and thyme garnish the dish for a festive touch. A serving spoon rests inside, showcasing the hearty layers. Scattered around are rustic bread slices, seasonal decorations like pinecones and cranberries, and a small bowl of extra sauce. Soft natural lighting enhances the warm and comforting feel, with gentle shadows and a hint of holiday charm in the background.

Festive Sausage Casserole

Portions:8
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Equipment

Ingrediënten

  • 12 eggs
  • ¾ cup evaporated low-fat milk from 12-oz can
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 cup shredded reduced-fat Colby–Monterey Jack cheese 4 oz
  • 1 cup shredded reduced-fat sharp Cheddar cheese 4 oz
  • 1 bag 20 oz refrigerated cooked shredded hash brown potatoes
  • 1 package 9.6 oz refrigerated cooked turkey sausage crumbles
  • ½ cup chopped roasted red bell peppers from a jar
  • ½ cup chopped green onions 8 medium

Instructies

  • Line sides of 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray.
  • In medium bowl, beat eggs, milk, pepper flakes, salt and pepper with whisk.
  • In small bowl, stir together Monterey Jack cheese and ¼ cup of the Cheddar cheese.
  • In slow cooker, layer half of each of the potatoes, sausage and roasted peppers; top with 3 tablespoons of the onions and half of the cheese mixture.
  • Repeat layers.
  • Pour egg mixture over top.
  • Cover; cook on Low heat setting 4 hours to 4 hours 30 minutes or until temperature reaches 160°F in center and egg mixture is set.
  • Turn slow cooker off.
  • Sprinkle remaining ¾ cup Cheddar cheese and remaining 2 tablespoons onions over casserole.
  • Cover; let stand 10 minutes or until cheese is melted.
  • Remove foil before serving by loosening edges with table knife and pulling out.
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Recipe Category Brunch / Cheese / Crockpot / Turkey
Holliday: Christmas

Steak and Eggs Benedict with Avocado

A rustic presentation of steak and eggs Benedict with avocado, elegantly arranged on a wooden table. The dish features a toasted English muffin topped with a perfectly cooked steak slice, creamy avocado, a poached egg, and drizzled with rich hollandaise sauce. A sprinkle of fresh herbs and cracked black pepper adds extra flavor. A knife cuts through one egg, revealing the runny yolk. Scattered around are avocado slices, lemon wedges, and a small bowl of extra hollandaise sauce. Soft natural lighting enhances the warm and indulgent feel, with gentle shadows and a hint of rustic kitchen elements in the background.

Steak and Eggs Benedict with Avocado

Portions:6
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Ingrediënten

  • 6 eggs
  • 6 teaspoons half-and-half
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons olive oil
  • 3 beef tenderloin steaks 1 inch thick (4 oz each), cut in half horizontally
  • 1 package 0.9 oz béarnaise sauce mix
  • 1 cup milk
  • ¼ cup butter
  • 3 English muffins split, toasted
  • 1 avocado pitted, peeled and sliced
  • Cracked black pepper if desired

Instructies

  • Heat oven to 325°F.
  • Spray 6 (6-oz) custard cups with cooking spray.
  • Place cups in shallow baking pan.
  • Break 1 egg into each cup.
  • Top each with 1 teaspoon half-and-half.
  • Sprinkle evenly with ¼ teaspoon of the salt and ¼ teaspoon of the pepper.
  • Bake 20 to 25 minutes or until yolks are firm, not runny.
  • In 12-inch skillet, heat oil over medium-high heat.
  • Sprinkle steaks with remaining ¼ teaspoon each salt and pepper.
  • Cook steaks in oil 4 minutes, turning once, or until of desired doneness.
  • Remove from heat; let stand 5 minutes.
  • Meanwhile, make sauce mix as directed on package, using milk and butter.
  • Place toasted muffin halves on serving plates.
  • Carefully slide 1 egg onto each muffin half.
  • Top each with 1 steak and sliced avocado.
  • Spoon sauce over each serving.
  • Sprinkle with cracked pepper.

Notes / Tips / Wine Advice:

Festive Touch

Serve this special brunch dish with fresh fruit (such as berries, kiwi and grapes), hash browns and Mango-Ginger Snowdrift Mimosas (see recipe).
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Recipe Category Beef / Brunch / Eggs
Holliday: Christmas

Mexican Breakfast Casserole

A rustic presentation of Mexican breakfast casserole, elegantly arranged on a wooden table. The casserole is baked to golden perfection in a cast-iron dish, featuring layers of eggs, chorizo, black beans, bell peppers, and melted cheese. Fresh cilantro, diced tomatoes, and avocado slices garnish the dish for a vibrant touch. A serving spoon rests inside, revealing the hearty layers. Scattered around are tortilla chips, lime wedges, and a small bowl of salsa. Soft natural lighting enhances the warm and inviting feel, with gentle shadows and a hint of rustic kitchen elements in the background.

Mexican Breakfast Casserole

Portions:12
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Ingrediënten

  • 1 bag 20 oz refrigerated shredded hash brown potatoes
  • 1 package 1 oz taco seasoning mix
  • 1 lb bulk turkey or pork breakfast sausage
  • 1 medium onion chopped (½ cup)
  • 12 eggs
  • 2 cups shredded Cheddar cheese 8 oz
  • ¼ cup milk
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1½ cups chunky-style salsa

Instructies

  • Heat oven to 350°F.
  • Spray 13×9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
  • In large bowl, toss potatoes and 1 tablespoon of the taco seasoning mix until evenly coated.
  • Pat in baking dish.
  • Spray 10-inch skillet with cooking spray.
  • Add the sausage and onion; cook over medium-high heat 5 to 7 minutes, stirring occasionally, until sausage is no longer pink.
  • Drain.
  • In same large bowl, beat eggs, cheese, milk, salt, pepper and remaining taco seasoning mix with whisk until well blended.
  • Stir in sausage mixture and salsa.
  • Carefully pour over potatoes in baking dish.
  • Bake uncovered about 40 minutes or until eggs are set in center.
  • Let stand 10 minutes before serving.

Notes / Tips / Wine Advice:

Make-Ahead Magic

You can assemble the Mexican Breakfast Casserole, right, as directed the night before; cover and refrigerate. In the morning, simply uncover and pop it in the oven. You may need to add an extra 5 to 10 minutes to the bake time.
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Recipe Category Breakfast / Brunch
Country Mexican
Holliday: Christmas

Ranchero Egg Bake

Ranchero Egg Bake

Ranchero Egg Bake

Portions:8
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Ingrediënten

  • 12 eggs
  • 1½ cups milk
  • ½ teaspoon ground cumin
  • ½ teaspoon freshly ground pepper
  • 2 cups seasoned croutons
  • 1 can 15 oz black beans, drained, rinsed
  • 2 cans 4.5 oz each chopped green chiles
  • 1 ring 13 to 14 oz fully cooked turkey smoked sausage, cut into ¼-inch slices
  • 1½ cups shredded sharp Cheddar cheese 6 oz
  • ¼ cup sliced green onions 4 medium
  • 1 cup sour cream
  • ¼ cup chopped fresh cilantro
  • ¾ cup quartered cherry tomatoes

Instructies

  • Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  • In large bowl, beat eggs, milk, cumin and pepper with whisk.
  • Stir in croutons, beans, chiles, sausage and cheese.
  • Pour into baking dish.
  • Cover; refrigerate 8 hours or overnight.
  • Heat oven to 350°F.
  • Uncover baking dish; bake 45 minutes or until set.
  • Sprinkle onions over top.
  • Garnish with sour cream, cilantro and tomatoes.

Notes / Tips / Wine Advice:

Festive Touch

If you like, serve salsa on the side, for an extra layer of flavor.
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Recipe Category Brunch / Eggs / Turkey
Holliday: Christmas

Ham-and-Cheese Croissant Casserole

Ham-and-Cheese Croissant Casserole

Portions:6
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Ingrediënten

  • 3 large croissants 5 inch
  • 1 package 8 oz chopped cooked ham
  • 1¼ cups shredded Swiss cheese 5 oz
  • 6 eggs
  • 1 cup half-and-half
  • 2 tablespoons honey
  • 1 tablespoon ground mustard
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon ground nutmeg if desired

Instructies

  • Spray 10-inch glass deep-dish pie plate with cooking spray.
  • Cut croissants in half lengthwise; cut each half into 5 pieces.
  • Place pieces in pie plate.
  • Sprinkle with ham and cheese.
  • In large bowl, beat eggs, half-and-half, honey, mustard, salt, pepper and nutmeg with whisk.
  • Pour egg mixture over ingredients in pie plate; press croissant pieces into egg mixture to moisten completely.
  • Cover tightly with foil; refrigerate at least 8 hours but no longer than 24 hours.
  • Heat oven to 325°F.
  • Bake casserole covered 35 minutes.
  • Uncover; bake 25 to 30 minutes longer or until knife inserted in center comes out clean.
  • Let stand 10 minutes before serving.

Notes / Tips / Wine Advice:

Festive Touch

For a bit of holiday color and a great flavor combination, serve this savory egg dish with a spoonful of salsa on the side.
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Recipe Category Brunch / Cheese / Pork
Holliday: Christmas

Mediterranean Egg Casserole

A rustic presentation of Mediterranean egg casserole, elegantly arranged on a wooden table. The casserole is baked to golden perfection in a ceramic dish, featuring fluffy eggs combined with feta cheese, cherry tomatoes, spinach, and Kalamata olives. Fresh basil and a sprinkle of crumbled feta garnish the top. A serving spoon rests inside, revealing the colorful and hearty layers. Scattered around are extra cherry tomatoes, olives, and a small dish of tzatziki. Soft natural lighting enhances the fresh and inviting feel, with gentle shadows and a hint of rustic kitchen charm in the background.

Mediterranean Egg Casserole

Portions:8
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Ingrediënten

  • 1 tablespoon vegetable oil
  • ¼ cup chopped red onion
  • ½ cup chopped red bell pepper
  • 1 tablespoon finely chopped garlic
  • 2 cups packed fresh baby spinach leaves coarsely chopped
  • 6 cups cubed 1 inch baguette
  • 1½ cups crumbled feta cheese 6 oz
  • ½ cup shredded Parmesan cheese 2 oz
  • 1 jar 6 oz marinated artichoke hearts, well drained, coarsely chopped
  • ⅓ cup pitted kalamata olives halved
  • ¼ cup sun-dried tomatoes in oil drained, chopped
  • 10 eggs
  • 2 cups milk
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon salt
  • ½ teaspoon pepper

Instructies

  • Heat oven to 350°F.
  • Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  • In 8-inch nonstick skillet, heat oil over medium heat.
  • Cook onion, bell pepper and garlic in oil 3 to 5 minutes, stirring frequently, until slightly softened.
  • Add spinach; cook about 1 minute or until it begins to wilt.
  • In baking dish, layer half of the baguette pieces, 1 cup of the feta cheese, ¼ cup of the Parmesan cheese, the bell pepper mixture, artichokes, olives and sun-dried tomatoes.
  • Top with remaining baguette pieces and remaining ½ cup feta cheese.
  • In large bowl, beat eggs and milk with whisk; beat in pepper flakes, salt and pepper.
  • Pour over bread mixture, pressing down slightly.
  • Sprinkle with remaining ¼ cup Parmesan cheese.
  • Bake uncovered 40 to 45 minutes or until golden brown and center is just set.
  • Let stand 15 minutes before serving.

Notes / Tips / Wine Advice:

Make-Ahead Magic

You can assemble this casserole as directed the night before; cover and refrigerate. In the morning, simply uncover and pop it in the oven. You may need to add an extra 5 to 10 minutes to the bake time.

Kitchen Secrets

Arugula or baby kale would also work as a substitute for spinach in this recipe.
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Recipe Category Brunch / Eggs
Holliday: Christmas

Double-Bacon, Bagel and Egg Casserole

Double-Bacon, Bagel and Egg Casserole

Double-Bacon, Bagel and Egg Casserole

Portions:8
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Ingrediënten

  • 6 cups cubed 1 inch everything bagels
  • 1 cup shredded Italian cheese blend 4 oz
  • ¾ cup sliced green onions 12 medium
  • 1 cup chopped seeded plum Roma tomatoes (about 3 medium)
  • ½ cup chopped Canadian bacon
  • 1 cup chopped cooked bacon
  • 1 package 8 oz cream cheese, cut into ¼-inch chunks
  • 10 eggs
  • 2 cups milk
  • ½ teaspoon salt
  • ½ teaspoon pepper

Instructies

  • Heat oven to 350°F.
  • Spray 13×9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
  • In baking dish, layer 3 cups of the bagel pieces, ½ cup of the shredded cheese, ½ cup of the onions, the tomatoes, Canadian bacon, ¾ cup of the bacon and the remaining 3 cups bagel pieces.
  • Top with cream cheese.
  • In large bowl, beat eggs and milk with whisk; beat in salt and pepper.
  • Pour over bagel mixture, pressing down slightly.
  • Sprinkle with remaining ½ cup shredded cheese.
  • Bake uncovered 45 minutes.
  • Top with remaining ¼ cup bacon.
  • Bake about 10 minutes longer or until golden brown and center is just set.
  • Let stand 15 minutes.
  • Top with remaining ¼ cup onions before serving.

Notes / Tips / Wine Advice:

Make-Ahead Magic

You can assemble this casserole as directed the night before or up to 24 hours in advance. Cover and refrigerate. In the morning, simply uncover and pop it in the oven. You may need to add an extra 5 to 10 minutes to the bake time.

Make-Ahead Magic

Cook the bacon ahead of time, and store it in the refrigerator until you’re ready to assemble this flavorful egg dish.
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Recipe Category Brunch / Eggs / Pork
Holliday: Christmas
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